MINI Yellow Gluten Free Cupcakes with Pink Strawberry Frosting

By flour_arrangements

Yellow cupcakes with a natural pink colored strawberry frosting (no food coloring involved!)

Ingredients

• Frosting:
• This makes 2 dozen MINI cupcakes
• 2/3 cup white rice flour
• 1/3 cup tapioca starch
• 1/4 cup potato starch
• 1/4 cup sweet sorghum flour
• 1/2 teaspoon sea salt
• 2/3 cup sugar
• 1 tsp vanilla extract
• 1/3 cup and 1 TBSP lowfat milk
• 1/4 cup canola oil
• 2 large eggs
• 1 tsp xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 TBSP strawberry 'jell' jello (I use the vegan/gluten-free one from 'Natural Desserts')
• 1 cup of powdered sugar
• 2 TBSP melted butter
• 1 Tbsp water
• 1/2 tbsp reserved water (in case the frosting hardens too soon)

Preparation

Step 1

Preheat your oven to 350

Mix all flours, starches, xanthan gum, baking soda, baking powder and salt together in one large mixing bowl. Use a fork to mix very well.

In another medium sized bowl, cream together eggs and sugar, then add the milk; mix well, then add the canola oil and vanilla extract.

Grease a mini cupcake pan or use mini cupcake liners, fill each cupcake holder about 3/4 of the way from the top.

Bake the cupcakes at 350 for about 13-14 minutes, until they are slightly golden on top.

Allow the cupcakes to cool then frost.
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For the Frosting:
First melt the butter in a microwave safe bowl.

Next, begin mixing into the butter bowl about 1/3 cup of the powdered sugar, then add 1 tbsp of the jello powder.

Add 1 TBSP of water and slowly mix in the other 1 TBSP of jello and powdered sugar.

If you want the frosting a bit more thinned out, add 1/2 TBS more butter or a few teaspoons (up to 1/2 tbsp) more water.

If you're not going to use the frosting right away, I recommend covering it with a damp cloth so that it doesn't dry out.